Description
These Cilantro-Lime Chicken Tacos with Peach Salsa offer a vibrant and refreshing twist on a classic favorite. Juicy grilled chicken marinated in zesty lime and aromatic cilantro pairs perfectly with a sweet and spicy peach salsa. Served in soft tortillas and garnished with fresh herbs and lime wedges, this dish is perfect for a quick weeknight meal or casual entertaining.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
Peach Salsa
- 2 ripe peaches, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeds removed and finely chopped (optional)
- 1 tablespoon lime juice
- 1 tablespoon honey (optional)
- Salt and pepper, to taste
Other Ingredients
- 8 small soft corn or flour tortillas
- Extra cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lime juice, chopped cilantro, minced garlic, cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir well to create the marinade.
- Coat the Chicken: Place the chicken breasts or thighs into a resealable bag or shallow dish, pour the marinade over, and toss to coat evenly. Seal and refrigerate for at least 30 minutes or up to 2 hours to enhance the flavor.
- Prepare the Peach Salsa: In a medium bowl, mix diced peaches, finely chopped red onion, chopped cilantro, jalapeño (if using), lime juice, and honey. Stir gently to combine, then add salt and pepper to taste. Set this salsa aside to let the flavors meld.
- Cook the Chicken: Heat a grill pan, skillet, or outdoor grill over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C).
- Rest and Slice the Chicken: After cooking, allow the chicken to rest for a few minutes to retain its juices, then slice it into strips or bite-sized pieces suitable for tacos.
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave just until soft and pliable, making them easier to fold and eat.
- Assemble the Tacos: Place a few pieces of cilantro-lime chicken onto each tortilla, top with a generous spoonful of the peach salsa, and garnish with fresh cilantro leaves.
- Serve: Serve the tacos immediately with lime wedges on the side and optional accompaniments like rice, beans, or a fresh salad for a complete meal.
Notes
- For extra heat, keep the jalapeño seeds in the salsa or add more jalapeño slices.
- The smoked paprika is optional but adds a nice smoky flavor—feel free to omit if unavailable.
- Chicken thighs provide more juiciness and richness, while chicken breasts keep the dish leaner.
- Use fresh peaches for the best flavor in the salsa; canned peaches will not offer the same freshness.
- To make this dish gluten-free, use corn tortillas instead of flour tortillas.
- The chicken can be grilled outdoors or cooked in a grill pan depending on your preference or available equipment.
